0:00:02 > 0:00:04The wonderful smell of bread just out of the oven.
0:00:04 > 0:00:06The perfect pie crust.
0:00:06 > 0:00:07The snap of a biscuit,
0:00:07 > 0:00:09and, of course, cakes.
0:00:09 > 0:00:11Cakes of all shapes and sizes...
0:00:11 > 0:00:13and for every occasion.
0:00:13 > 0:00:17We've got something for all the senses here as we celebrate
0:00:17 > 0:00:19some of the Best Bakes Ever.
0:00:41 > 0:00:45Coming up, Rachel Khoo with a modern take on a classic -
0:00:45 > 0:00:47it's her mini venison Wellington.
0:00:47 > 0:00:50My guests are in for a treat.
0:00:50 > 0:00:52Raymond Blanc is baking a leg of lamb...
0:00:52 > 0:00:54I feel like Picasso!
0:00:54 > 0:00:59..and James Martin is teaching us how to make a tartiflette.
0:00:59 > 0:01:02For pudding we have a rhubarb crumble from Simon Hopkinson,
0:01:02 > 0:01:06a Linzertorte from the Hairy Bikers...
0:01:06 > 0:01:09There's some fella sitting there in Bolton saying,
0:01:09 > 0:01:12"let's see if that buffoon can roll that one out."
0:01:12 > 0:01:16..and Mary Berry and Paul Hollywood's cherry cake masterclass.
0:01:16 > 0:01:19How many times have you seen cherries at the bottom of the cake?
0:01:19 > 0:01:24- Never.- Well, you're Mr Perfect. - You said that, Mary, not me.
0:01:24 > 0:01:26But before all that,
0:01:26 > 0:01:29something small and light to get us started.
0:01:29 > 0:01:32Canape - usually they're eaten with the fingers,
0:01:32 > 0:01:34and can get a bit fiddly,
0:01:34 > 0:01:37but Lorraine Pascale has found a clever way around that problem.
0:01:47 > 0:01:51For me, one of the quickest and easiest things to bake
0:01:51 > 0:01:53are Parmesan and poppy seed lollipops.
0:01:53 > 0:01:57They're these really cool canapes that are ready in an instant.
0:01:57 > 0:01:59Well, almost.
0:01:59 > 0:02:03These will be a real feat of baking engineering.
0:02:03 > 0:02:07I'm just going to start with 80g of Parmesan,
0:02:07 > 0:02:10and then, on almost the finest grater,
0:02:10 > 0:02:13just grate it right down
0:02:13 > 0:02:18so you've got a nice pile of finely grated cheese.
0:02:18 > 0:02:21And I find that this is the only cheese that works really well.
0:02:23 > 0:02:25And then seeds, sesame seeds.
0:02:25 > 0:02:28Need one teaspoon in a bowl.
0:02:28 > 0:02:30And poppy seeds.
0:02:32 > 0:02:36Then just add your Parmesan, give it a quick mix.
0:02:36 > 0:02:37I just love poppy seeds.
0:02:37 > 0:02:41They give it crunch, and the black flecks look really good.
0:02:41 > 0:02:44Now, I've got a baking tin here, lined with baking parchment,
0:02:44 > 0:02:46and a cookie cutter.
0:02:46 > 0:02:49Get the Parmesan mix and sprinkle it on, a very fine layer,
0:02:49 > 0:02:53not too thick, and pull it off.
0:02:53 > 0:02:56Then take one of these - it's a lollipop stick,
0:02:56 > 0:02:59you can get them on the internet, of course.
0:02:59 > 0:03:01Pop it into the centre of the circle.
0:03:01 > 0:03:06A little bit more Parmesan mix, and that's it.
0:03:06 > 0:03:07I'll just get on with the rest.
0:03:22 > 0:03:24That's the last one done.
0:03:24 > 0:03:29Now, the hardest thing about this recipe is making sure they get
0:03:29 > 0:03:33into the oven without bumping them and ruining the circles.
0:03:33 > 0:03:38So, these need to cook for about five minutes at 220 degrees.
0:03:44 > 0:03:48So, I was thinking, how am I going to serve these lollipops?
0:03:48 > 0:03:51And I was watching TV the other day and they had this restaurant scene
0:03:51 > 0:03:55and they were serving these prawns on sticks in this Perspex box,
0:03:55 > 0:03:58and I thought, that's exactly what I need.
0:03:58 > 0:04:02So I got on the internet, had a little search,
0:04:02 > 0:04:04couldn't find one anywhere,
0:04:04 > 0:04:08so I just bought a box and drilled the holes in myself.
0:04:12 > 0:04:16So, I'm just going to take these off the baking parchment,
0:04:16 > 0:04:18and push them into the holes.
0:04:18 > 0:04:23They should come off easily, but if any get stuck,
0:04:23 > 0:04:27I always take my palette knife, it's my secret weapon in baking,
0:04:27 > 0:04:32and then just slide it underneath.
0:04:32 > 0:04:35You know, I've used Parmesan, sesame and poppy seed,
0:04:35 > 0:04:38but you could use Parmesan with paprika
0:04:38 > 0:04:40or sprinkle some fresh thyme over the top,
0:04:40 > 0:04:42or some sliced nuts.
0:04:42 > 0:04:44Just anything, really, to make it your own.
0:04:45 > 0:04:47So there you are -
0:04:47 > 0:04:50Parmesan and poppy seed lollipops. Easy as you like.
0:05:00 > 0:05:02Now let's head to Paris
0:05:02 > 0:05:05for a classic dish normally made with beef.
0:05:05 > 0:05:08This time it's a mini venison Wellington.
0:05:08 > 0:05:11It is a showy dish, easier to make than it looks,
0:05:11 > 0:05:13as Rachel Khoo demonstrates.
0:05:13 > 0:05:16There's a bit of a debate about beef Wellington.
0:05:16 > 0:05:20The French have theirs, the English have theirs. Who cares about that?
0:05:20 > 0:05:24I have my version. I'm going to make beautiful mini venison Wellingtons.
0:05:24 > 0:05:27Need a big frying pan. Just going to brown my meat.
0:05:29 > 0:05:34I'm going to season my venison
0:05:34 > 0:05:37with some salt, pepper.
0:05:37 > 0:05:40I have two guests coming for dinner tonight,
0:05:40 > 0:05:42so I'm making a bit of an effort.
0:05:42 > 0:05:44Meat goes in.
0:05:45 > 0:05:49You can hear it sizzling away. Really important to brown the meat.
0:05:49 > 0:05:54It just caramelises the outside and you just get a richer flavour.
0:05:54 > 0:05:57You just want 30 seconds on each side.
0:05:57 > 0:06:00Beef Wellington is usually done with one large beef fillet -
0:06:00 > 0:06:04however, I think my delicious parcels are more elegant,
0:06:04 > 0:06:06and you get more of that flaky pastry.
0:06:08 > 0:06:10Just add a generous bit of butter.
0:06:10 > 0:06:12I'm going to caramelised some red onions,
0:06:12 > 0:06:15which will surround the venison inside its pastry parcel.
0:06:15 > 0:06:19They will give a milder and sweeter taste than white onions.
0:06:19 > 0:06:21And no need to wash the pan in between.
0:06:21 > 0:06:24Get some of that lovely venison flavour with your onions
0:06:24 > 0:06:26and you save on washing up.
0:06:26 > 0:06:29I'm going to add a pinch of salt.
0:06:29 > 0:06:31A pinch of sugar.
0:06:32 > 0:06:34Give it a little stir.
0:06:34 > 0:06:40And you want to very gently cook them for about 20 minutes.
0:06:40 > 0:06:44Just so they are nice and soft and they become caramelised.
0:06:44 > 0:06:47This isn't the traditional way to cover the meat.
0:06:47 > 0:06:50Usually it is a layer of cooked and seasoned mushrooms
0:06:50 > 0:06:52and onions, called duxelles.
0:06:52 > 0:06:56But my caramelised onions make a refreshing change.
0:06:56 > 0:06:59As you can see, the onions have reduced down,
0:06:59 > 0:07:01they're nice and soft.
0:07:01 > 0:07:05At this point I'm going to add some Armagnac,
0:07:05 > 0:07:07which has this delicious flavour.
0:07:09 > 0:07:11And at this point you just want to
0:07:11 > 0:07:14cook your onions a little bit further.
0:07:14 > 0:07:17If the onions are too wet then your pastry will be soggy
0:07:17 > 0:07:18when you come to bake it.
0:07:18 > 0:07:21Who wants soggy pastry? Ugh.
0:07:21 > 0:07:25The onions are done. Just switch it off.
0:07:25 > 0:07:28They go into the blender.
0:07:31 > 0:07:34You're just looking for a smooth paste.
0:07:34 > 0:07:37Should only take a minute.
0:07:37 > 0:07:41That's it, that's done. At this point it's just an assembly job.
0:07:41 > 0:07:44Puff pastry. You need some Dijon mustard.
0:07:44 > 0:07:47And, of course, your seared venison.
0:07:47 > 0:07:49I'm going to brush some mustard on top.
0:07:52 > 0:07:55OK. Put the piece of meat on your puff pastry.
0:07:55 > 0:07:59Take a heaped tablespoon of the onion mix,
0:07:59 > 0:08:01spread it on top.
0:08:01 > 0:08:04I've a mixture of eggs and water here.
0:08:04 > 0:08:07Run it round the side here,
0:08:07 > 0:08:11that's going to make the pastry stick together.
0:08:11 > 0:08:13Second piece of pastry.
0:08:13 > 0:08:17Then you want to press it down quite firmly.
0:08:17 > 0:08:20I've sealed the edges and I'm just going to crimp them.
0:08:20 > 0:08:22You don't have to do this
0:08:22 > 0:08:26but I think it makes it look a little bit prettier.
0:08:26 > 0:08:27There you go.
0:08:27 > 0:08:30Looks like a little parcel.
0:08:30 > 0:08:33Grab your baking tray.
0:08:33 > 0:08:34(Put that on here.)
0:08:34 > 0:08:37So, they are almost finished.
0:08:38 > 0:08:41Just need to make a little cross at the top,
0:08:41 > 0:08:45and that's just so some of the steam releases.
0:08:45 > 0:08:50Just going to finish off with a coating of egg wash
0:08:50 > 0:08:52to make sure our Wellingtons are golden...
0:08:54 > 0:08:56..and that's it.
0:08:56 > 0:08:59Goes in the oven at 200 degrees Celsius.
0:09:04 > 0:09:09And after about 15 minutes your Wellingtons should be ready.
0:09:10 > 0:09:12OK, let's have a look at these.
0:09:12 > 0:09:15Wow!
0:09:15 > 0:09:19So, they're golden, they're puffy. Doesn't that look delicious?
0:09:19 > 0:09:23That golden parcel. My guests are in for a treat.
0:09:23 > 0:09:26We'll be moving between British and French dishes
0:09:26 > 0:09:28all through this show, and right now
0:09:28 > 0:09:32here's a dish whose origin there is surely no doubt about.
0:09:32 > 0:09:33Rhubarb crumble.
0:09:33 > 0:09:36It's one of my favourite puddings,
0:09:36 > 0:09:38especially if it's like this one by Simon Hopkinson.
0:09:40 > 0:09:44Thick Guernsey cream, wonderful pink rhubarb,
0:09:44 > 0:09:47combine to make a crumble to be proud of.
0:09:47 > 0:09:50A nice Pyrex dish, the sort of dish my mother used to use.
0:09:52 > 0:09:56And then just slice the rhubarb into short lengths.
0:09:58 > 0:10:02It's such an easy thing to make, crumble, it really, really is...
0:10:03 > 0:10:09..because it is possible to make a crumble mixture in a food processor,
0:10:09 > 0:10:13but the texture made by hand is far superior, always.
0:10:13 > 0:10:15Start by cutting some butter
0:10:15 > 0:10:16into chunks.
0:10:18 > 0:10:20Plain flour, golden caster sugar.
0:10:27 > 0:10:34I have not much time for additions such as nuts, chopped up, or oats.
0:10:34 > 0:10:37My idea of perfect crumble, which does crumble,
0:10:37 > 0:10:41and it does get crunchy, is butter, flour, sugar.
0:10:41 > 0:10:44Pinch of salt. End of story.
0:10:45 > 0:10:48What happens here when you're making the crumble
0:10:48 > 0:10:51is that you can feel when it's right with your fingers
0:10:51 > 0:10:53because you don't want the mixture too fine.
0:10:53 > 0:10:55That's the death of a crumble,
0:10:55 > 0:10:58because it ends up like sort of sweet breadcrumbs.
0:10:58 > 0:11:01And you want little lumps of butter remaining in the mixture.
0:11:01 > 0:11:03It's still a very nice feeling.
0:11:04 > 0:11:09For the lightest crumble mixture, you need to get some air into it.
0:11:11 > 0:11:13Before adding the topping,
0:11:13 > 0:11:15sprinkle some sugar over the rhubarb,
0:11:15 > 0:11:17otherwise it will be too sour.
0:11:17 > 0:11:21To make the ultimate crumble, a few tips -
0:11:21 > 0:11:24a squeeze of lemon juice intensifies the rhubarb,
0:11:24 > 0:11:28also, a few extra lumps of butter to make it sumptuous and rich.
0:11:28 > 0:11:34And this should be done in little, shall we call them heaplets?
0:11:36 > 0:11:39The last thing you want to do is pat it down,
0:11:39 > 0:11:42because as the rhubarb is cooking underneath and it bubbles up,
0:11:42 > 0:11:45the crumble topping sinks down a bit.
0:11:45 > 0:11:49It's when you get this lovely balance between the two.
0:11:49 > 0:11:50I know it's only a crumble,
0:11:50 > 0:11:53but this is going to be the best crumble, so...
0:11:53 > 0:11:55were going to be very careful.
0:11:56 > 0:11:58Extra crunch.
0:12:00 > 0:12:04Bake for 35-40 minutes until it's golden on top
0:12:04 > 0:12:06and bubbling underneath.
0:12:06 > 0:12:08So, to the lovely cream.
0:12:14 > 0:12:18Golden top, gorgeous golden Guernsey cream.
0:12:18 > 0:12:20I love opening these.
0:12:20 > 0:12:22We used to get cream when I was a little boy
0:12:22 > 0:12:26from the farm up the road, and in those days it wasn't plastic,
0:12:26 > 0:12:28it was a nice little waxed cardboard carton...
0:12:29 > 0:12:33..and it was so thick you can do that with it.
0:12:33 > 0:12:35It's very clever, that cow from Guernsey,
0:12:35 > 0:12:38to produce something so utterly gorgeous.
0:12:46 > 0:12:50The Channel Islands' greatest ambassador
0:12:50 > 0:12:52has a big taste for grass.
0:12:52 > 0:12:55The Guernsey cow is very special.
0:12:55 > 0:12:59Its milk has more protein, vitamins and more calcium
0:12:59 > 0:13:02than any other dairy cow.
0:13:02 > 0:13:06All very healthy - but it's the cream that I'm after.
0:13:06 > 0:13:08And the reason why this cow makes the best
0:13:08 > 0:13:11is the high content of butterfat that is in its milk.
0:13:12 > 0:13:16This is what makes the cream so uniquely thick and luscious.
0:13:17 > 0:13:21At the dairy, the milk and cream are separated.
0:13:21 > 0:13:25These thick golden folds are, for me, so special.
0:13:25 > 0:13:28It really is the only cream for my rhubarb crumble.
0:13:31 > 0:13:32For the beauty of the thing,
0:13:32 > 0:13:36I'm going to serve it in a beautiful little glass bowl.
0:13:36 > 0:13:39Am I going to do what I normally do? I think I am.
0:13:40 > 0:13:41Mmm.
0:13:42 > 0:13:45Ooh, gosh.
0:13:45 > 0:13:46That is very nice indeed.
0:13:49 > 0:13:51It smells wonderful, by the way.
0:13:54 > 0:13:59That's just perfect. It really is a very nice crumble.
0:13:59 > 0:14:01Nice pink juices.
0:14:01 > 0:14:04My little hillocks become, sort of, soft sand dunes.
0:14:04 > 0:14:06SOFT TAPPING
0:14:06 > 0:14:09I think that is a good crumble sound.
0:14:09 > 0:14:12That is just how it should be.
0:14:21 > 0:14:23Same cream spoon to eat with.
0:14:23 > 0:14:25Don't waste any of that.
0:14:29 > 0:14:32This is a very fine crumble.
0:14:32 > 0:14:34It's very British.
0:14:34 > 0:14:35And it's very delicious.
0:14:35 > 0:14:39Sometimes words fail me when it's just right, and this is just right.
0:14:39 > 0:14:42So, a classic pudding for a Sunday lunch.
0:14:42 > 0:14:44To taste it at its best,
0:14:44 > 0:14:49serve warm and make plenty, so there is enough for seconds.
0:14:49 > 0:14:51This recipe comes from the French Alps.
0:14:51 > 0:14:53It's called a tartiflette.
0:14:53 > 0:14:55It is not only very easy to make, but very inexpensive, too,
0:14:55 > 0:14:59as James Martin tells us.
0:14:59 > 0:15:00Now, when it comes to cheap dishes,
0:15:00 > 0:15:02you don't get any cheaper than potatoes.
0:15:03 > 0:15:06I'm going to use them to make this tartiflette,
0:15:06 > 0:15:09a hearty French style cheesy potato bake
0:15:09 > 0:15:13that serves 6-8 people for as little as £2.50 a head.
0:15:15 > 0:15:18The first thing I'm going to use is these Desiree potatoes.
0:15:18 > 0:15:21You can tell them apart because they've got these lovely red skins.
0:15:21 > 0:15:25For this one, what I'm going to do is actually par-cook these
0:15:25 > 0:15:28for between 8-10 minutes.
0:15:28 > 0:15:30Just bring them to the boil and gently simmer them.
0:15:30 > 0:15:34Now, while they are cooking we can get on and do our other
0:15:34 > 0:15:37part of our tartiflette, which is the onions and thyme.
0:15:37 > 0:15:39These get stewed together.
0:15:39 > 0:15:41This is a famous dish you get when you go skiing.
0:15:41 > 0:15:46I have to confess, I've been skiing once. Snowboarding once.
0:15:46 > 0:15:49Never, ever, ever again.
0:15:49 > 0:15:52Because I had a massive pile-up at the bottom of the slope.
0:15:52 > 0:15:55And I've still got the bruises to prove it.
0:15:58 > 0:16:01What we're going to do is take our lovely onions
0:16:01 > 0:16:04and just gently cook these in some butter.
0:16:04 > 0:16:07This dish is literally all about, sort of, warming you up, really,
0:16:07 > 0:16:10I suppose, after you've come off the slopes.
0:16:10 > 0:16:13Don't be frightened to use plenty of butter to start this off.
0:16:13 > 0:16:16We're going to fry that off with some thyme.
0:16:16 > 0:16:20One of the great benefits of growing your own herbs if you can,
0:16:20 > 0:16:23and, to be honest, you can do this just on a windowsill, really,
0:16:23 > 0:16:26is that you save an absolute fortune.
0:16:28 > 0:16:31I always think this should sort of resemble the onions
0:16:31 > 0:16:35you get at one of those vans by the side of the road
0:16:35 > 0:16:39when you order a burger occasionally and a hot dog.
0:16:39 > 0:16:41That's what you're looking for for this, really.
0:16:41 > 0:16:43You don't want to add too much colour to it.
0:16:43 > 0:16:47And then the other parts of the flavour in this are reblochon...
0:16:49 > 0:16:52..and bacon.
0:16:52 > 0:16:55Reblochon is a wonderful cheese with a unique flavour
0:16:55 > 0:16:57that melts perfectly.
0:16:57 > 0:17:00But if you can't get hold of it, brie will do just as well.
0:17:00 > 0:17:02But one thing you have to do is just prepare it.
0:17:02 > 0:17:05And I'm going to just trim off the top.
0:17:06 > 0:17:07Try not to lose too much,
0:17:07 > 0:17:11and then very carefully we're just going to trim it off round the edge.
0:17:11 > 0:17:14Because what I want it to do is just evenly melt into our potatoes,
0:17:14 > 0:17:19and by just taking off the outside of the cheese, you'll get that.
0:17:19 > 0:17:21You can leave the underside intact.
0:17:24 > 0:17:26This next part is purely optional.
0:17:26 > 0:17:31But I actually like to, sort of, almost coat the dish in garlic.
0:17:31 > 0:17:35And to do that you basically just rub the dish with the garlic.
0:17:35 > 0:17:38Just crushed garlic or chopped garlic like this, and just rub it.
0:17:38 > 0:17:42And it's the flavour you get from the dish.
0:17:42 > 0:17:43And you can smell it.
0:17:43 > 0:17:45It's like you haven't washed the dish, but...
0:17:45 > 0:17:49And then, of course, you do need a little bit of butter.
0:17:49 > 0:17:52And then what we're going to do is just grab our onions
0:17:52 > 0:17:57and then our next layer is really good quality dry-cured bacon.
0:17:57 > 0:17:59You can tell really poor quality bacon,
0:17:59 > 0:18:03when you pan-fry it you never get it nice and crisp.
0:18:03 > 0:18:05That's because mainly it's full of water,
0:18:05 > 0:18:07and that's what you are paying for.
0:18:07 > 0:18:10So you actually get much better value buying better quality bacon
0:18:10 > 0:18:13because a little bit goes much further.
0:18:13 > 0:18:16And what I'm going to do is take the bacon like this
0:18:16 > 0:18:20and layer it on our onions.
0:18:20 > 0:18:23Then with our potatoes, you want to cook these for about ten minutes,
0:18:23 > 0:18:27no more, and then it depends whether you've got asbestos hands or not...
0:18:29 > 0:18:31You just gently peel them.
0:18:31 > 0:18:34I've no idea why you don't peel these beforehand.
0:18:34 > 0:18:37It's probably this French dear who taught me how to do this
0:18:37 > 0:18:39when I was a young nipper in France.
0:18:39 > 0:18:41She must have done this to wind me up,
0:18:41 > 0:18:42and I've done it ever since, really.
0:18:42 > 0:18:45Once they're all peeled and sliced,
0:18:45 > 0:18:47we can lay the potatoes into the dish.
0:18:47 > 0:18:49One thing leaving the skins on might do
0:18:49 > 0:18:52is make these spuds a little bit more sticky.
0:18:52 > 0:18:56They are actually starting to stick together, these, already.
0:18:56 > 0:18:58Cook spuds this way and they feel luxurious.
0:19:00 > 0:19:02It's like a meal for one, isn't it?
0:19:02 > 0:19:04Decent sized portion.
0:19:04 > 0:19:08And then what we can do is just grab our reblochon cheese.
0:19:08 > 0:19:10Put that on the centre.
0:19:10 > 0:19:15A few good knobs of butter, just to help it along its way.
0:19:15 > 0:19:18A bit of ground black pepper.
0:19:20 > 0:19:21Put the salt on just
0:19:21 > 0:19:23over the top like that.
0:19:23 > 0:19:25Open the oven door, stick it in the oven,
0:19:25 > 0:19:28200 degrees centigrade, 35-40 minutes.
0:19:28 > 0:19:30Job done.
0:19:30 > 0:19:33As you'll have gathered by now, I'm a great fan of butter.
0:19:33 > 0:19:35But it's the cheese that really steals the show.
0:19:35 > 0:19:37It is a great melter.
0:19:37 > 0:19:40Its unique, nutty flavour permeates the whole dish,
0:19:40 > 0:19:43making tartiflette a perfect winter warmer.
0:19:43 > 0:19:45Now, for this, I thought I'd carry on the theme
0:19:45 > 0:19:48with the tartiflette in there in terms of the bacon
0:19:48 > 0:19:51and create a nice little green salad to go with it with crispy bacon.
0:19:51 > 0:19:54Chop up any spare bacon you've got left over.
0:19:54 > 0:19:57For me, it's best if you fry it until it's nice and crispy.
0:20:00 > 0:20:04You can't get much simpler than this salad dressing.
0:20:04 > 0:20:07Bind the egg yolk, a teaspoon of Dijon mustard
0:20:07 > 0:20:09and some white wine vinegar...
0:20:10 > 0:20:13..together with some veg oil.
0:20:13 > 0:20:15In this pan, there's so much flavour
0:20:15 > 0:20:18and I'm going to use that flavour to create a lovely little dressing.
0:20:18 > 0:20:21Bacon fat dressing is simply delicious.
0:20:21 > 0:20:24Once you've tried it, trust me, there's no going back.
0:20:24 > 0:20:27Now, this is far cheaper than buying ready-made dressings.
0:20:30 > 0:20:33Drizzle it over the salad. Lightly coat the leaves.
0:20:35 > 0:20:39That's lovely. It's a simple little warm salad,
0:20:39 > 0:20:42but tastes so good using that fat from the bacon.
0:20:43 > 0:20:49And then, really, all we need now, is the classic tartiflette.
0:20:49 > 0:20:50Now, it looks really impressive,
0:20:50 > 0:20:54but, remember, this is a dish that doesn't cost a lot of money.
0:20:54 > 0:20:56You've just got a bit of bacon,
0:20:56 > 0:21:00the cheese is probably the most expensive part of this entire dish.
0:21:02 > 0:21:05Not only is this economical, but it feeds loads of people.
0:21:05 > 0:21:08If you don't believe me, check out these lot. Come on, crew.
0:21:08 > 0:21:11I'm getting in first, because there'll be none left.
0:21:13 > 0:21:17A real crowd-pleaser from James, there, and this should be too.
0:21:17 > 0:21:20It's a leg of lamb baked in a salt crust
0:21:20 > 0:21:23and here to guide you through it is Raymond Blanc.
0:21:25 > 0:21:27What I want to do now is bake that leg of lamb
0:21:27 > 0:21:29in a salt and egg white crust.
0:21:29 > 0:21:32Very beautiful, and a great piece of baking.
0:21:35 > 0:21:39To start, sear the lamb in a hot pan to add colour and flavour.
0:21:39 > 0:21:42Make sure the lamb is at room temperature before it cooks
0:21:42 > 0:21:45to get an even bake.
0:21:45 > 0:21:48Voila. Turn it. Voila.
0:21:48 > 0:21:51Once seared, leave the lamb to rest for 15 minutes
0:21:51 > 0:21:55and prepare the crust by whipping egg whites with salt for one minute.
0:21:55 > 0:21:57Oh, that's a lot of salt, isn't it?
0:22:00 > 0:22:03When cooked, it will harden in the dry heat,
0:22:03 > 0:22:05creating a lovely crust around my lamb.
0:22:05 > 0:22:08That's it.
0:22:11 > 0:22:13Thickly spread the salt crust on a baking tray.
0:22:13 > 0:22:15Place the lamb in the middle.
0:22:15 > 0:22:17Let's go with the lamb here.
0:22:17 > 0:22:20And then completely cover, so that the steam from the meat
0:22:20 > 0:22:23will be trapped within to stop it drying out.
0:22:23 > 0:22:27I'm going to plaster it with my salt and my egg white mixture.
0:22:27 > 0:22:30If you do a roast, the heat is direct.
0:22:30 > 0:22:32There's a lot of contraction of the muscles,
0:22:32 > 0:22:36whereas baking, the heat is going to permeate with that crust
0:22:36 > 0:22:40gentle and it will change the flavour and the texture.
0:22:40 > 0:22:42So, make sure there's no hole.
0:22:42 > 0:22:43If you have a hole,
0:22:43 > 0:22:46you lose, completely, the control of the cooking.
0:22:48 > 0:22:52I feel like the Picasso. Not quite. Voila.
0:22:52 > 0:22:54It's as simple as that.
0:22:54 > 0:22:59OK, all what you have to do now, is bake it in a preheated oven
0:22:59 > 0:23:02at 180 degrees, and you cook it for 50 minutes.
0:23:04 > 0:23:07Salt is perfect to create the crust.
0:23:07 > 0:23:10It doesn't melt, and seasons the meat as it cooks.
0:23:10 > 0:23:12The crust serves purely as a cooking aid
0:23:12 > 0:23:15and is discarded once the lamb is ready.
0:23:15 > 0:23:17Beautiful crusted.
0:23:17 > 0:23:19There are two stages of cooking.
0:23:19 > 0:23:23The first is baking, then there is the resting time.
0:23:23 > 0:23:25The resting is part of the cooking.
0:23:25 > 0:23:29The temperature will go up from 40 degrees to 62, 63 degrees
0:23:29 > 0:23:31during the resting time,
0:23:31 > 0:23:36so the cooking process, effectively, goes on during the resting down.
0:23:43 > 0:23:47Now, let's get the lamb. So what I want to do is to really cut it open.
0:23:47 > 0:23:53Cutting is important. Just all around to liberate.
0:23:56 > 0:23:58Voila.
0:23:58 > 0:24:01Then you lift and you have got your beautiful leg of lamb
0:24:01 > 0:24:05which has been perfectly baked, then you can...
0:24:05 > 0:24:08I have never been the best carver, but I will do my best. Voila.
0:24:08 > 0:24:12Look at that. Look at that. Look at that colour.
0:24:12 > 0:24:14It is pink right the way through.
0:24:14 > 0:24:19You can see the meat is very moist, very luscious,
0:24:19 > 0:24:22not tight - and then you've got your sauce.
0:24:22 > 0:24:27Served with a continental salsa verde or a traditional mint sauce.
0:24:27 > 0:24:29You really have something quite beautiful
0:24:29 > 0:24:31and really shows baking at its best.
0:24:36 > 0:24:40It is so tender, juicy. You don't need a knife. Just a spoon will do.
0:24:46 > 0:24:47Thanks, Raymond.
0:24:47 > 0:24:50You can't go wrong with a sticky toffee pudding
0:24:50 > 0:24:54and the cook well-known for pub grub, Tom Kerridge,
0:24:54 > 0:24:57is giving us a particularly delicious version.
0:24:57 > 0:25:00This is my version of sticky toffee pudding,
0:25:00 > 0:25:02served with my ultimate toffee sauce.
0:25:04 > 0:25:09First thing we're going to do, water and rum.
0:25:10 > 0:25:13This will make a lovely boozy base for the puds.
0:25:15 > 0:25:17One vanilla pod.
0:25:17 > 0:25:21Little tip with vanilla, don't store it in the fridge.
0:25:21 > 0:25:23It tends to dry it out.
0:25:23 > 0:25:26So it's in with the seeds and stick the pod in, as well,
0:25:26 > 0:25:27for an extra whack of flavour.
0:25:28 > 0:25:31Then bring the whole lot to the boil.
0:25:31 > 0:25:34Next job is to chop some rich, sticky dates.
0:25:34 > 0:25:37The dates for this dish are really important.
0:25:37 > 0:25:40They give a beautiful kind of sticky toffee
0:25:40 > 0:25:41kind of flavour going on.
0:25:42 > 0:25:46Everything about this dish kind of comes from the dark side,
0:25:46 > 0:25:50so it's got dates, it's got dark, unrefined sugar,
0:25:50 > 0:25:53it's got rum, it's got bananas.
0:25:54 > 0:25:56It's amazing.
0:25:56 > 0:25:59Then just pour the hot rum and vanilla mix over the dates.
0:25:59 > 0:26:02What will happen is it's like getting into a warm bath.
0:26:02 > 0:26:06They'll sit there and they'll absorb all that lovely flavour.
0:26:06 > 0:26:09Whilst they do their thing, get the pudding batter together.
0:26:09 > 0:26:11It's just 150g of plain flour
0:26:11 > 0:26:15and two teaspoons of bicarbonate of soda for a lift.
0:26:15 > 0:26:18And just going to give that a quick sieve, get some air into it.
0:26:19 > 0:26:21Then it's just sugar.
0:26:21 > 0:26:23I love using soft dark brown sugar.
0:26:23 > 0:26:27It's that real unrefined kind of flavour that comes from it.
0:26:27 > 0:26:31Smells really bitter, but when you cook it, it goes really rich,
0:26:31 > 0:26:34almost toffee like, instantly.
0:26:34 > 0:26:37And softened butter, creamed together until light and fluffy.
0:26:41 > 0:26:46Then I'm going to add three eggs one by one.
0:26:46 > 0:26:49If you chuck them all in at once, your mix might split.
0:26:49 > 0:26:52Then just tip in the flour and bicarb.
0:26:52 > 0:26:54Turn the machine back on very, very gently, though.
0:26:54 > 0:26:58If you do it too quickly, you'll get clouds of flour.
0:26:58 > 0:27:00I've learned that from experience.
0:27:04 > 0:27:08Another quick mix, and it's ready for the boozy dates.
0:27:08 > 0:27:11They've taken all that lovely flavour of rum and vanilla
0:27:11 > 0:27:14and it smells amazing. Just going to pour it in.
0:27:17 > 0:27:19Then we're going to fold it all together.
0:27:21 > 0:27:25Then just pour the mix into buttered and floured moulds.
0:27:25 > 0:27:28You can do this in one big loaf tin,
0:27:28 > 0:27:32but feels just a little bit more special as an individual dessert,
0:27:32 > 0:27:34if you have people coming round.
0:27:35 > 0:27:39Then it's into a preheated oven for 12 to 15 minutes.
0:27:39 > 0:27:42Whilst they're in the oven, we'll have a clean down
0:27:42 > 0:27:45and we're going to make the ultimate toffee sauce.
0:27:45 > 0:27:49It's well tasty smothered over ice cream or fruit salad,
0:27:49 > 0:27:54and it's what makes these sticky date puddings so hard to resist.
0:27:54 > 0:28:00It's just 175g of demerara sugar, 170g of butter,
0:28:00 > 0:28:05a very generous drizzle of thick black treacle and golden syrup.
0:28:05 > 0:28:08This is a not a dessert to hold back on.
0:28:08 > 0:28:12Bring to the boil and simmer till they become a dark bubbly caramel -
0:28:12 > 0:28:15then it's in with 500ml of double cream.
0:28:17 > 0:28:19Give it a whisk and chuck in a good pinch of salt
0:28:19 > 0:28:22for a cheeky salted caramel finish.
0:28:26 > 0:28:30The sauce is done, and that is proper lush. Puddings are ready.
0:28:34 > 0:28:37And to finish it and make it super special,
0:28:37 > 0:28:40I'm going to garnish it up with some caramelised banana.
0:28:43 > 0:28:46I know this looks fiddly and a bit of a pain,
0:28:46 > 0:28:49but I'm telling you,
0:28:49 > 0:28:54this will be the ultimate topping to your amazing sticky toffee pudding
0:28:54 > 0:29:00and I'm going to layer on sliced bananas
0:29:00 > 0:29:03all around the outside.
0:29:03 > 0:29:06Give them a generous sprinkle of demerara sugar
0:29:06 > 0:29:09and then we grab the best toy of all.
0:29:09 > 0:29:12This is a proper plumber's blowtorch.
0:29:12 > 0:29:14You can get them from any DIY store.
0:29:20 > 0:29:23But don't worry, a kitchen blowtorch or a super hot grill
0:29:23 > 0:29:24will get the job done.
0:29:26 > 0:29:31Sticky toffee pudding with toffee sauce and caramelised banana.
0:29:31 > 0:29:32Amazing.
0:29:43 > 0:29:47Now, a change of scene and we're joining the hairy bikers in Austria.
0:29:47 > 0:29:51They're making what, according to the National tourist office there,
0:29:51 > 0:29:53is the oldest cake in the world -
0:29:53 > 0:29:54it's the Linzertorte.
0:29:56 > 0:30:00Austria's third-largest city, Linz, is the capital of Upper Austria.
0:30:00 > 0:30:03For centuries, it's been an important trading centre,
0:30:03 > 0:30:07due to its position on the banks of the mighty Danube.
0:30:07 > 0:30:09And it's this great city which lends its name
0:30:09 > 0:30:11to Austria's most venerable torte -
0:30:11 > 0:30:13the Linzertorte.
0:30:13 > 0:30:16Now it sounds posh, but really, it's just a big jam tart.
0:30:16 > 0:30:19Over there, the blue Danube. Linz.
0:30:19 > 0:30:21And we've got some bottle,
0:30:21 > 0:30:24because under the auspices of the castle that once was,
0:30:24 > 0:30:27we are cooking the Linzertorte.
0:30:27 > 0:30:30The oldest torte in Austria. It precedes the Sachertorte.
0:30:30 > 0:30:34- Some say it's finer.- Oh, that's controversial, now.- Indeed.
0:30:34 > 0:30:37The Linzertorte is the godfather of all tortes,
0:30:37 > 0:30:40its recipe dating back to 1653.
0:30:40 > 0:30:44To make this prestigious pastry, simply combine flour,
0:30:44 > 0:30:48ground almonds, caster sugar, cinnamon and cold butter.
0:30:48 > 0:30:52- There's a lady with a plant, look. Hello.- Hello.- Hello.
0:30:52 > 0:30:54Now, look...we're kind of nearly there.
0:30:54 > 0:30:56It looks very, very similar to breadcrumbs.
0:30:56 > 0:30:58Now, you're thinking at this point,
0:30:58 > 0:31:00"That is never going to hold together,"
0:31:00 > 0:31:02so you do need some liquid.
0:31:02 > 0:31:04One single hen's embryo will do the trick.
0:31:07 > 0:31:10Beat said egg and add to the mixture.
0:31:11 > 0:31:12Thank you.
0:31:14 > 0:31:17Stir in using a fork to create a fine crumb,
0:31:17 > 0:31:19then allow your friendly neighbourhood Geordie
0:31:19 > 0:31:21to work into a ball.
0:31:21 > 0:31:23Fantastic. Well floured board.
0:31:25 > 0:31:29Ideally, a slab of Carrara marble would be fabulous,
0:31:29 > 0:31:32but an upturned tray will suffice.
0:31:34 > 0:31:36Now, set about a third of this aside.
0:31:36 > 0:31:39This is for the lattice on the top. Ha-hey!
0:31:40 > 0:31:44Now, there's some fella sitting there in Bolton going,
0:31:44 > 0:31:47"Let's see if that buffoon can roll that one out."
0:31:47 > 0:31:49Eee, well, this buffoon doesn't have to,
0:31:49 > 0:31:51because this pastry is so short, there's no need to roll.
0:31:51 > 0:31:54Just press it into your tin and let the butter do the work.
0:31:54 > 0:31:57When you get to a point, what you can do is,
0:31:57 > 0:32:02to cover your finger marks, use the back of a spoon.
0:32:03 > 0:32:08- You can, Captain pedantic.- I'm not being pedantic, I'm being hygienic.
0:32:08 > 0:32:11- There's a difference. - These hands have been sterilised.
0:32:11 > 0:32:14- A bit like you.- There's nothing wrong with being sterilised.
0:32:14 > 0:32:16It's a good thing to be.
0:32:17 > 0:32:22Particularly after three children. It's great.
0:32:22 > 0:32:26- How long has it that you've been barren, now?- Oh, how old was I?
0:32:27 > 0:32:31About ten years. About six months after I found out Jane was pregnant.
0:32:31 > 0:32:36- That was me.- Down the vets. - Down the vets. Bumf.- Now, the jam.
0:32:36 > 0:32:38Now this is a seedy one.
0:32:38 > 0:32:42If you've got trouble with your dentures, use the seedless.
0:32:42 > 0:32:44It's lovely that, man, look.
0:32:44 > 0:32:47It's just like a big butch jam tart, this, with a load of history in it.
0:32:47 > 0:32:48Yes, it is.
0:32:48 > 0:32:50Now all that remains to be done,
0:32:50 > 0:32:52is to make an elaborate latticework for the top,
0:32:52 > 0:32:54to give it that complete Linzertorte look.
0:32:57 > 0:33:01Cut ten strips of the remaining pastry and lay five across each way,
0:33:01 > 0:33:04creating the crucial basketweave affect.
0:33:06 > 0:33:10I know you're bored, Kingy, but I'm going as quickly as I can.
0:33:13 > 0:33:17All that needs to be done, is to pop this into a preheated oven
0:33:17 > 0:33:21at 190 degrees Celsius, or 170 for a fan oven, or gas mark five,
0:33:21 > 0:33:24for about 30 minutes until cooked through and golden.
0:33:29 > 0:33:33And in the fullness of time, our historic Linzertorte is done
0:33:33 > 0:33:36and appears mysteriously on a wall overlooking the Danube.
0:33:40 > 0:33:44So, let's let the people of Linz decided about the Linzertorte.
0:33:44 > 0:33:47Here we go. It's a big moment.
0:33:47 > 0:33:50There you are. Madam, would you like some?
0:33:50 > 0:33:52Thank you. Please.
0:33:52 > 0:33:56So, a critical analysis, please, in your best English, thank you.
0:34:02 > 0:34:05- It's all about the base, isn't it? - I'm very pleased with the result.
0:34:05 > 0:34:08- I'm very pleased with the results, too.- It's very good.
0:34:08 > 0:34:09It is very good.
0:34:11 > 0:34:13Here, they're being suspiciously quiet.
0:34:13 > 0:34:16Hang on, she's looking positive.
0:34:16 > 0:34:19It's better than the one that I had in the restaurant.
0:34:19 > 0:34:22You can come again. The rest of you are fired.
0:34:25 > 0:34:28Well, I suppose offering the people of Linz a Linzertorte
0:34:28 > 0:34:31- was always going to be tricky, Kingy.- I suppose so.
0:34:31 > 0:34:34It's a bit like handing out pork pies in Melton Mowbray, isn't it?
0:34:34 > 0:34:35Move on.
0:34:36 > 0:34:38Linzertorte is called a cake,
0:34:38 > 0:34:42but as the boys said, it's really more of a tart.
0:34:42 > 0:34:45Our final recipe, however, is definitely a cake -
0:34:45 > 0:34:47a cherry cake, that is.
0:34:47 > 0:34:51Mary Berry chose it to be one of her Bake Off technical challenges.
0:34:51 > 0:34:54So, Mary, you had the honour of kicking off
0:34:54 > 0:34:57the technical challenges this year, and you chose a cherry cake.
0:34:57 > 0:35:02- Why did you choose that?- Because a cherry cake is quite tricky to make.
0:35:02 > 0:35:06How many times have you seen cherries at the bottom of the cake?
0:35:06 > 0:35:10- Never.- Well, you're Mr Perfect. - You said that, Mary, not me.
0:35:10 > 0:35:14I'm going to make this cherry cake all in one method, all very easy.
0:35:14 > 0:35:18So if you can weigh 200g of cherries.
0:35:18 > 0:35:20Glace cherries, I like the red ones.
0:35:20 > 0:35:22I can't bear the yellow and green ones.
0:35:22 > 0:35:27It's best to quarter them to keep them suspended in the mixture.
0:35:27 > 0:35:30- Quarter each one? I'll be here for hours.- Well, get on and do it.
0:35:30 > 0:35:31Come on.
0:35:31 > 0:35:34And then I'm going to rinse them, because, as you can see,
0:35:34 > 0:35:36the board is very sticky, you're sticky
0:35:36 > 0:35:41- and if you don't wash off the syrup, they will sink.- OK.
0:35:41 > 0:35:44Are you going to stand there and watch me
0:35:44 > 0:35:47- cut all of these into quarters? - I am.
0:35:47 > 0:35:51- Have you got nothing better to do, Mary?- I was going to read my book.
0:35:53 > 0:35:56There we are. All surplus syrup is gone.
0:35:56 > 0:35:59Couldn't you have just washed them whole?
0:35:59 > 0:36:01If you wash them as the whole,
0:36:01 > 0:36:03there's that pool of syrup in the middle,
0:36:03 > 0:36:05and if you chop them up afterwards,
0:36:05 > 0:36:08again, you've got that surplus syrup.
0:36:08 > 0:36:11And the next thing is, I'm going to toss them in a little flour,
0:36:11 > 0:36:13so if you'd be kind enough
0:36:13 > 0:36:16to measure me 225g of self-raising flour.
0:36:16 > 0:36:19That's absolutely dry now.
0:36:19 > 0:36:22I'll take a little bit of that flour away and put that like that
0:36:22 > 0:36:24and just toss them in that.
0:36:24 > 0:36:28Again, that stops them from sinking in the mixture.
0:36:28 > 0:36:30And that's ready.
0:36:30 > 0:36:32Now, I'm going to use the all-in-one method,
0:36:32 > 0:36:35so if you can put the other ingredients into there...
0:36:36 > 0:36:40To the flour, add 175g of softened butter.
0:36:40 > 0:36:42You could use a baking spread,
0:36:42 > 0:36:46but I like the flavour of the butter for this recipe.
0:36:46 > 0:36:49- Oh!- I think you've done that before.
0:36:49 > 0:36:52- Yeah, bang on.- Absolutely right.
0:36:53 > 0:36:58Then add 175g of caster sugar and 50g of ground almonds.
0:36:58 > 0:37:01Now, the reason for adding ground almonds,
0:37:01 > 0:37:03it makes it very moist
0:37:03 > 0:37:06and, again, helps to suspend the actual cherries.
0:37:06 > 0:37:09- Anything else? - Yes, a zest of a lemon.
0:37:09 > 0:37:11There's some lemons over there.
0:37:13 > 0:37:17And, lastly, three eggs in there. Three large eggs.
0:37:17 > 0:37:19- Whole eggs?- Whole eggs. So it's the all...
0:37:19 > 0:37:23Oh, look at him doing with one hand and none down the side.
0:37:23 > 0:37:25It doesn't matter, does it, really?
0:37:28 > 0:37:31- It did come down the side, didn't it?- No! Well, a little bit.
0:37:31 > 0:37:34Do you know, when I'm doing it with children, I put a plate under it.
0:37:34 > 0:37:36Are you insinuating you're working with children?
0:37:36 > 0:37:39No, I said if I'm making it with children, you put a plate underneath
0:37:39 > 0:37:42and then if they are a bit nervous cracking and it drips down the side,
0:37:42 > 0:37:45it goes onto a plate and then you can put it back into the mixture.
0:37:45 > 0:37:47- Really?- OK.
0:37:47 > 0:37:50Have you noticed the only thing I haven't put in here,
0:37:50 > 0:37:51is the cherries.
0:37:51 > 0:37:54If I put the cherries in at this stage, what would happen is they
0:37:54 > 0:37:58would all get mashed up, so everything in there,
0:37:58 > 0:37:59except for the cherries.
0:38:05 > 0:38:08And expect this to be a rather stiffer mixture
0:38:08 > 0:38:13than a Victoria sandwich, because we have used more dry ingredients.
0:38:16 > 0:38:18That's perfect.
0:38:20 > 0:38:24Just make sure that, that is the lovely, even mixture.
0:38:24 > 0:38:30- Now, I add the cherries.- OK.- All in. Beautifully quartered, I might say.
0:38:32 > 0:38:39- Fold that in.- You have some nice decent pieces of cherry.
0:38:39 > 0:38:43Spoon the mixture into a greased 23cm ring mould.
0:38:43 > 0:38:46Level that over, because it's quite a stiff mixture
0:38:46 > 0:38:49and it won't take its own level.
0:38:49 > 0:38:52So, there we are, ready to go into the open.
0:38:52 > 0:38:58- That will go in at 160 fan.- OK.
0:38:58 > 0:39:01Using a ring mould means the cake bakes quicker,
0:39:01 > 0:39:03as the heat gets into the centre.
0:39:06 > 0:39:09So, that took about 35 minutes.
0:39:09 > 0:39:12It's well-risen, and a nice pale golden brown
0:39:12 > 0:39:16and it's been out about ten minutes,
0:39:16 > 0:39:19so it's shrinking away from the sides.
0:39:19 > 0:39:23So, turn that upside down like that.
0:39:25 > 0:39:30- Beautiful.- The cherries are evenly distributed all the way round.
0:39:30 > 0:39:33Now, that needs to get cold before we put the icing on.
0:39:35 > 0:39:39For the icing, you'll need 175g of icing sugar and a juice of a lemon.
0:39:42 > 0:39:44So, mixing the juice with the icing sugar,
0:39:44 > 0:39:48it is best to be cautious, so hold some back.
0:39:48 > 0:39:50It's pretty good.
0:39:51 > 0:39:55It wants to be a thick consistency that will drizzle down the side.
0:39:55 > 0:39:59- I think maybe... - I think that's all right.- OK.
0:39:59 > 0:40:02I've got to toast some almonds to go on the top.
0:40:02 > 0:40:07- Wait a minute, I'll get that off. - Don't worry, I am being careful.
0:40:07 > 0:40:09You wouldn't know it was there.
0:40:09 > 0:40:11I told you the consistency was perfect.
0:40:11 > 0:40:14If that was any wetter, it would've stuck on the shirt.
0:40:16 > 0:40:18I know you can buy them toasted,
0:40:18 > 0:40:20but I quite like toasting them myself.
0:40:20 > 0:40:24Just moving them round all the time,
0:40:24 > 0:40:29until they're a golden colour. Can you do the cherries? Five cherries.
0:40:29 > 0:40:32I daren't say cut them into eighths, but about that size, if you can.
0:40:32 > 0:40:35Eighths? You know you can buy these cut and washed?
0:40:35 > 0:40:39- I'd rather you did them freshly for me.- I bet you do. Five?- Well...
0:40:39 > 0:40:42- Not six, five. You definitely want...- Up to you, but do as I say.
0:40:45 > 0:40:50And those want to be cool ready to do the decoration.
0:40:50 > 0:40:55Here we are, so, I'm going to put that on all the way round.
0:40:55 > 0:40:58- Let me get some of this out for you. - Thank you.
0:40:58 > 0:41:01Now, when I get it to that stage,
0:41:01 > 0:41:05I'm going to just encourage it to go down a bit,
0:41:05 > 0:41:08a bit like icicles coming off a roof.
0:41:10 > 0:41:11That's it.
0:41:11 > 0:41:17And then the almonds, just sprinkle them round informally over the top.
0:41:17 > 0:41:19That's beginning to look good...
0:41:19 > 0:41:21and then we've got these little jewels here.
0:41:21 > 0:41:23How beautifully are they cut up?
0:41:23 > 0:41:26Whoever did that, certainly knew what they were doing.
0:41:26 > 0:41:31I think we can do with a little bit over here. Am I being too fussy?
0:41:31 > 0:41:34Yes, you are, yeah. It's like an artist doesn't know when to stop.
0:41:34 > 0:41:36But I love doing this.
0:41:36 > 0:41:39I like the absolute finish and that looks great fun.
0:41:43 > 0:41:50That's it. A special cake for, perhaps, a celebration occasion.
0:41:50 > 0:41:54- My 30th.- Or my... Don't say.
0:42:05 > 0:42:10So easy to cut, because this shape, you get a perfect piece every time.
0:42:10 > 0:42:14- Nice amount of cherries in there. - Evenly distributed.
0:42:16 > 0:42:18Bit keen!
0:42:20 > 0:42:24I love lemon, lemon icing. I think it's fantastic.
0:42:24 > 0:42:28That, with the cherries, it just goes really well
0:42:28 > 0:42:29and you need a mug of tea...
0:42:32 > 0:42:34Ah! That's how you eat cake.
0:42:34 > 0:42:38Sip of tea, bite of cake, sip of tea, bite of cake.
0:42:38 > 0:42:40It all just washes down.
0:42:41 > 0:42:45- It's pretty good. - Totally agree. It's delicious.